Enchilada Sauce

(not my picture)

While it's good that Old El Paso have shelf space in the UK supermarkets, the only things I buy are the corn tortillas and the jalapenos. Anyway, try finding a jarred or tinned enchilada sauce in the UK, and I don't mean the powdered monstrosity in O.E.P.'s "enchilada kit." So you gotta make your own. As with all my Mexican recipes, you need a good green chili paste, but the rest is basic stuff.

INGREDIENTS

• Onion - 1 very finely chopped
• Garlic puree - 1 heaped dsp
• Green chili paste/puree - enough to make as hot as you like it
• Chicken and/or veg stock about 200ml plus as much water as required
• Tomato juice/pasata 70ml
• Garlic powder - 2 tsp
• Cornstarch - heaped dsp disolved in cold water
• Lime juice - 1 dsp - plus more at the end to-taste
• Oil
• Salt

METHOD

1. Slowly soften the onion in oil, then add the salt and garlic paste for 3 more minutes
2. Add everything else, ending with the cornstarch. Simmer for 10 mins.
3. Taste the sauce, adjusting garlic/chili/salt/lime etc to taste, and adjusting water and cornstarch for consistancy. 
4. Keep simmering for a while longer, and don't make it too thick!